Delectable Thai Pineapple Fried Rice with Chicken: A Step-by-Step Recipe

Thai Pineapple Fried Rice, or *Khao Pad Sapparot*, is a vibrant and flavorful dish that perfectly balances sweet, savory, and spicy elements. This recipe elevates the classic with succulent chicken, juicy pineapple, and a medley of fresh vegetables, all stir-fried to perfection with fragrant jasmine rice and seasoned with authentic Thai flavors. This dish is not only incredibly delicious but also visually appealing, often served in a hollowed-out pineapple half for a truly impressive presentation. Whether you’re a seasoned cook or a beginner, this step-by-step guide will help you create a restaurant-quality Thai Pineapple Fried Rice right in your own kitchen.

## Why You’ll Love This Recipe

* **Flavor Explosion:** The combination of sweet pineapple, savory chicken, and aromatic spices creates an unforgettable taste experience.
* **Easy to Customize:** Adapt the recipe to your liking by adding your favorite vegetables, adjusting the spice level, or substituting the protein.
* **Impressive Presentation:** Serving the fried rice in a pineapple boat adds a touch of elegance and makes it perfect for special occasions.
* **One-Pan Meal:** This recipe is a complete meal in itself, making it a convenient option for busy weeknights.
* **Great for Leftovers:** Thai Pineapple Fried Rice tastes even better the next day, making it ideal for meal prepping.

## Ingredients You’ll Need

Before you begin, gather all the necessary ingredients. This will make the cooking process smoother and more enjoyable.

* **Rice:** 2 cups cooked jasmine rice (day-old rice is best)
* **Chicken:** 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
* **Pineapple:** 1 medium pineapple, halved lengthwise and flesh cubed (reserve the pineapple shell for serving, if desired)
* **Vegetables:**
* 1 red bell pepper, diced
* 1/2 cup diced carrots
* 1/2 cup frozen peas
* 1/4 cup chopped white or yellow onion
* 2 cloves garlic, minced
* **Cashews:** 1/2 cup roasted cashews
* **Raisins:** 1/4 cup raisins (optional)
* **Green Onions:** 2 green onions, thinly sliced
* **Cilantro:** Fresh cilantro leaves, for garnish
* **Sauce:**
* 3 tablespoons soy sauce
* 2 tablespoons fish sauce
* 1 tablespoon oyster sauce (optional)
* 1 tablespoon brown sugar
* 1 teaspoon curry powder
* 1/2 teaspoon turmeric powder
* 1/4 teaspoon red pepper flakes (or more, to taste)
* **Oil:** 2 tablespoons vegetable oil
* **Lime:** 1 lime, cut into wedges (for serving)

## Step-by-Step Instructions

Follow these detailed instructions to create the perfect Thai Pineapple Fried Rice with Chicken.

### 1. Prepare the Rice

Using day-old cooked jasmine rice is crucial for the best texture. Freshly cooked rice tends to be too sticky and can result in a soggy fried rice. Spread the rice out on a baking sheet or large plate to allow it to cool and dry out slightly. This will help prevent clumping during stir-frying.

### 2. Prepare the Chicken

Cut the chicken breast into small, bite-sized pieces. This ensures that the chicken cooks quickly and evenly. In a small bowl, marinate the chicken with 1 tablespoon of soy sauce and a pinch of black pepper. Let it sit for at least 15 minutes, or up to 30 minutes, while you prepare the other ingredients.

### 3. Prepare the Pineapple

Carefully cut the pineapple in half lengthwise. Use a sharp knife or a pineapple corer to remove the flesh from the pineapple halves, leaving the shells intact (if you plan to serve the fried rice in them). Cut the pineapple flesh into bite-sized cubes and set aside.

### 4. Prepare the Vegetables

Dicing the bell pepper, carrots, and onion into small, uniform pieces ensures that they cook evenly and blend well with the other ingredients. Mince the garlic finely to release its flavor. If using frozen peas, thaw them slightly before adding them to the stir-fry.

### 5. Make the Sauce

In a small bowl, whisk together the soy sauce, fish sauce (if using), oyster sauce (if using), brown sugar, curry powder, turmeric powder, and red pepper flakes. Adjust the amount of red pepper flakes to your desired level of spiciness. Taste and adjust the seasoning as needed.

### 6. Stir-Fry the Chicken

Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry until it is cooked through and lightly browned, about 5-7 minutes. Remove the chicken from the wok and set aside.

### 7. Stir-Fry the Vegetables

Add the remaining 1 tablespoon of vegetable oil to the wok. Add the diced onion and cook until softened, about 2-3 minutes. Add the minced garlic and cook for another minute, until fragrant. Add the diced bell pepper and carrots and stir-fry for 3-4 minutes, until slightly tender.

### 8. Add the Rice and Sauce

Push the vegetables to one side of the wok. Add the cooked rice to the wok and break it up with a spatula. Pour the prepared sauce over the rice and vegetables. Stir-fry everything together until the rice is evenly coated with the sauce and heated through, about 3-5 minutes.

### 9. Add the Pineapple and Chicken

Add the cubed pineapple and cooked chicken back to the wok. Stir-fry for another 2-3 minutes, until everything is heated through and the flavors have melded together. Add the frozen peas and stir-fry for another minute, until they are heated through.

### 10. Add the Cashews and Raisins

Stir in the roasted cashews and raisins (if using). These add a delightful crunch and sweetness to the dish.

### 11. Garnish and Serve

Remove the wok from the heat. Stir in the sliced green onions. Garnish with fresh cilantro leaves. Serve the Thai Pineapple Fried Rice hot, either in the hollowed-out pineapple shells or on plates. Serve with lime wedges for squeezing over the dish.

## Tips for the Perfect Thai Pineapple Fried Rice

* **Use Day-Old Rice:** As mentioned earlier, day-old rice is essential for achieving the perfect texture. Freshly cooked rice is too sticky and will result in a soggy fried rice.
* **High Heat is Key:** Stir-frying over high heat ensures that the ingredients cook quickly and develop a slightly caramelized flavor.
* **Don’t Overcrowd the Wok:** If you’re making a large batch of fried rice, it’s best to cook it in batches to avoid overcrowding the wok. Overcrowding can lower the temperature and result in steamed, rather than fried, rice.
* **Adjust the Seasoning:** Taste the fried rice and adjust the seasoning as needed. You may want to add more soy sauce, fish sauce, or red pepper flakes to suit your taste preferences.
* **Get Creative with Vegetables:** Feel free to add other vegetables to your Thai Pineapple Fried Rice, such as broccoli florets, snap peas, or bean sprouts.
* **Add Shrimp or Tofu:** If you’re not a fan of chicken, you can substitute it with shrimp or tofu. Shrimp should be cooked until pink and opaque, while tofu should be pressed to remove excess water and then cubed and pan-fried until golden brown.
* **Toast the Cashews:** For an even more intense nutty flavor, toast the cashews in a dry skillet over medium heat until they are lightly browned and fragrant.
* **Serve Immediately:** Thai Pineapple Fried Rice is best served immediately after cooking, while it’s still hot and flavorful.

## Variations and Substitutions

This recipe is highly adaptable, allowing you to customize it to your liking. Here are a few variations and substitutions to try:

* **Vegetarian/Vegan:** Omit the chicken and substitute it with tofu or tempeh. Use vegetarian oyster sauce or omit it altogether. Ensure your fish sauce is also plant-based, or substitute with additional soy sauce and a pinch of sea salt.
* **Seafood:** Replace the chicken with shrimp, scallops, or a combination of seafood.
* **Spicy:** Add more red pepper flakes, chopped chili peppers, or a dash of sriracha to increase the spice level.
* **Sweet:** Add more brown sugar or a drizzle of honey for a sweeter flavor.
* **Nut-Free:** Omit the cashews or substitute them with sunflower seeds or pumpkin seeds.
* **Different Rice:** While jasmine rice is the traditional choice, you can also use other types of rice, such as brown rice or basmati rice.

## Serving Suggestions

Thai Pineapple Fried Rice is a complete meal on its own, but it can also be served as a side dish. Here are a few serving suggestions:

* **As a Main Course:** Serve the fried rice in a hollowed-out pineapple shell for an impressive presentation. Garnish with fresh cilantro and lime wedges.
* **As a Side Dish:** Serve the fried rice alongside grilled chicken, fish, or tofu.
* **With a Salad:** Serve the fried rice with a fresh and vibrant salad, such as a Thai cucumber salad or a mango salad.
* **With Spring Rolls:** Serve the fried rice with crispy spring rolls for a delicious and satisfying meal.
* **As Part of a Thai Feast:** Serve the fried rice as part of a larger Thai feast, along with other dishes such as Pad Thai, Green Curry, and Tom Yum Soup.

## Storage and Reheating Instructions

* **Storage:** Store leftover Thai Pineapple Fried Rice in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** Reheat the fried rice in a skillet over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave, but be careful not to overcook it. Add a splash of water or broth to prevent it from drying out.

## Nutritional Information (Approximate)

* Calories: 500-600 per serving
* Protein: 25-30 grams
* Fat: 20-25 grams
* Carbohydrates: 60-70 grams

*Note: Nutritional information may vary depending on the specific ingredients and portion sizes used.*

## Conclusion

Thai Pineapple Fried Rice with Chicken is a delicious and versatile dish that is sure to impress. With its vibrant flavors, colorful ingredients, and easy preparation, it’s the perfect meal for any occasion. Follow this step-by-step recipe and enjoy a taste of Thailand in your own home. Don’t be afraid to experiment with different variations and substitutions to create your own unique version of this classic dish. Enjoy!